Aussie-Spiced Chicken Burger

Name: Aussie-Spiced Chicken Burger with Caramelised Onion & Wedges
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Mixed Salad Leaves; 330 g Chicken Breast; 1 packet Dill & Parsley Mayonnaise; 2 Bake-At-Home Burger Buns; 1 sachet Aussie Spice Blend; 1 Brown Onion; 1 Tomato; 2 Sweet Potato; 1 drizzle olive oil; 1 tbs balsamic vinegar* (Pantry); ½ tbs brown sugar

with Caramelised Onion & Wedges

Get up to $200 off!

There’s nothing quite like a good burger to cheer you up – that’s just simple science. Pop the perfectly spiced chicken breast in a brioche-style burger bun along with caramelised onion and crisp veggies, then serve with hand cut wedges for an unbeatable dinner combo.

Allergens:

Eggs

•Gluten

•Milk

•Soy

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

330 g

Chicken Breast

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs;)

Bake-At-Home Burger Buns

(Contains: Eggs, Gluten, Milk, Soy, Wheat; May be present: Almond, Hazelnut, Lupin, Sesame.)

1 sachet

Aussie Spice Blend

Brown Onion

Tomato

Sweet Potato

Not included in your delivery

1 drizzle

olive oil

1 tbs

balsamic vinegar* (Pantry)

½ tbs

brown sugar

Nutritional Values

Calories707 kcal

Energy (kJ)2960 kJ

Fat29.9 g

of which saturates5.8 g

Carbohydrate58.6 g

of which sugars18 g

Dietary Fibre9.8 g

Protein47 g

Sodium861 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the wedges between two trays.

• Meanwhile, thinly slice brown onion. • Thinly slice tomato into rounds. Set aside. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Season with salt and pepper, then add chicken, turning to coat. Little cooks: Help toss the chicken in the seasoning!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. • Transfer to a small bowl.

• Wash out frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate to rest. TIP: Chicken is cooked through when it's no longer pink inside.

• Halve bake-at-home burger buns, then bake directly on a wire rack in the oven, until heated through, 2-3 minutes.

• Spread the burger buns with dill & parsley mayonnaise. Top with Aussie-spiced chicken, caramelised onion, mixed salad leaves and tomato slices. • Serve with wedges. Enjoy! Little cooks: Take the lead and help build the burgers!